Description
A comforting and hearty soup made with lentils and potatoes, perfect for cool weather.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 1/2 cups dried green or brown lentils, rinsed
- 3 medium potatoes, diced
- 1 can (14.5 oz) diced tomatoes
- 8 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale (optional)
- Fresh parsley, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, and cook for about 5 minutes, or until softened.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Stir in the lentils, diced potatoes, diced tomatoes (with their juices), vegetable broth, cumin, smoked paprika, thyme, rosemary, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low. Cover and let simmer for 30–40 minutes, or until the lentils and potatoes are tender.
- If desired, stir in the spinach or kale during the last 5 minutes of cooking, until wilted.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 5 days.
- It freezes well; store in freezer-safe containers for up to 3 months.
- Add more vegetables for extra nutrition, such as zucchini or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 560mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Lentil Soup, Potato Soup, Hearty Soup, Comfort Food